Air-fryer Moroccan-style parsnip & green olive stew
Waitrose and Partners

Air fryer Moroccan-style parsnip & green olive stew

It really is possible to cook a flavour-packed stew in a fraction of the time with an air fryer. Nutty parsnips are an excellent source of folate and fibre. They are especially good at this time of year once the winter frosts have hit and the flesh turns sweeter.

For tips on cooking safely with your air fryer, go to the method tab.

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VeganVegetarianHealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 4 medium parsnips, scrubbed and cut into 3cm chunks
  • 1 large orange pepper, sliced into thick strips
  • 1 onion, cut into 8 wedges
  • 1 tbsp olive oil
  • 3 tbsp Belazu tagine paste
  • 250ml vegan vegetable stock
  • 100g pitted green olives
  • 400g can chickpeas, rinsed and drained
  • 4 Medjool dates, halved lengthways and stoned
  • ½ unwaxed lemon, zest and juice
  • 200g wholewheat couscous
  • 1/2 x 25g pack mint, leaves picked

Method

  1. Turn the air fryer to 180ºC and make sure the grate is inserted in the base of the bowl. Toss the parsnips, pepper and onion in the oil and season. Tip into the air fryer and cook for 10 minutes, stirring halfway through.

  2. Carefully remove the grate so the vegetables are sitting directly in the bowl. Add the tagine paste, stock, olives, chickpeas, dates and lemon zest. Stir well, then cook for another 12 minutes, stirring halfway. Add the lemon juice, then keep the tagine warm by turning the air fryer to its lowest heat setting.

  3. Meanwhile, put a kettle on to boil and put the couscous in a heatproof bowl. Pour over 250ml just-boiled water. Cover and leave to absorb for 6 minutes. Fluff up with a fork, then serve in warm bowls with the stew. Scatter over the mint leaves.

Cook’s tip

Customer safety tips 

  • Follow manufacturer’s instructions and advice for specific foods
  • Pre-heat the air fryer to the correct temperature
  • If cooking different foods together, be aware that they may require different times and temperatures
  • Spread food evenly – do not overcrowd pan/chamber 
  • Turn food midway through cooking 
  • Check food is piping/steaming hot and cooked all the way through 
  • Aim for golden colouring – do not overcook
  • Use a food thermometer/probe to check temperature: more details here
  • Check out the FSA webpage for further advice: www.food.gov.uk

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,972kJ/ 470kcals

Fat

14g

Saturated Fat

2g

Carbohydrates

67g

Sugars

23g

Fibre

14g

Protein

13g

Salt

1g

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